Napa Rose Menu
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Starters
Sauteed Hand Harvested Scallops $19
with a sauce of lemon, lobster and Tahitian vanilla
Citrus Seared Ahi Sashimi and a Roasted Peanut & Blue Crab Shiso Lettuce Cup $17
with a spicy tangerine-habanero sauce
Corn Bread Crusted White Asparagus and Roasted Baby Artichokes $17
with applewood smoked bacon and a Meyer lemon "tartar sauce"
Duck Meat Balls and Home Made Herb Tagliatelle $18
Spring leeks, English pea coulis and pinot noir-duck essence
Our Signature Pizzetta $15
of Smoked American Prosciutto, red flame grapes, caramelized onions and cambozola cheese
Wood Fired Pizzetta of the Season $15
Salads and Soups
Tempura Fried Lobster and Asian Beef Salad $18
Mizuna salad with black radish, green apples and coconut-lime vinaigrette
Salad of Roasted Baby Beets, Goat Cheese and Calfornia Citrus $16
Jaime Farms watercress, mache and moro blood orange vinaigrette
Select Organically Grown Field Greens and Baby Lettuce $12
Shaved marinated cucumbers, Napa Rose fresh herb vinaigrette
Portobello Mushroom Bisque "Cappuccino" $15
with brandied thyme "froth"
Chef's Seasonal Market Soup $15
Starters to Share
Seven Sparkling Sins $45
An array of tantalizations featuring spicy beef & peanut roll, curried crab taco, seared ahi nacho, shrimp in cucumber wrap with lemon dill creme, citrus cured salmon with a corn cake, tangerine grilled scallop and grape leaves stuffed with pheasant. For two
The Sizzling Beach Rock $36
A combination appetizer of garlic seared shrimp, soy glazed spare ribs and lemon grass chicken skewers cooked on a hot beach stone. For two
Main Courses
Alaskan Halibut Crusted with Artichoke Tapenade $37
Sauteed fennel, baby artichokes and salsify with yellow tomato broth
"Kampachi" Yellow Tail and Sauteed Snow Crab Claws $36
New crop potatoes, yellow bell peppers, poached sping onions and English pea coulis
Grilled Wild Pacific Swordfish $39
Cabernet sauvignon braised beef cheeks and "lobster bubbles"
Raviolis filled with Sugar Snap Peas and Reggiano Parmigiano $32
Morels, zucchini, black truffles, American prosciutto with roasted carrot essence
Slowly Braised "Pork Osso Bucco" $36
Red cabbage with applewood smoked bacon and a strawberry-zinfandel glaze
Colorado Rack of Lamb Crusted with Santa Barbara Walnuts $40
with braised lamb shank, roasted parsnips and sonoma mushrooms
Grilled Petit Filet of Angus Beef $40
Crisp Yukon Gold potato gnocchi, grilled onions, green beans and cabernet jus
Napa Sides
Local Brussels Sprouts $10
sauteed with toasted garlic, parmesan and red chili flakes
Truffled "Mac & Cheese" Orecchiette Pasta $12
with parmigiano-reggiano
Roasted Organic Broccoli $10
with pine nuts, applewood smoked bacon and tangerine hollandaise
"The Vintner's Table"
The bright, fresh flavors of springtime is the inspiration for our chef's tasting menu
"Asparagus in all of thei glory!"
Asparagus panna cotta and grilled local asparagus
Orange blossom honeyed goat cheese and a fennel essence
Salad of Grilled Mediterranean Octopus, Lobster and New Crop Fingerling Potatoes
English cucumbers, yellow grape tomatoes, favas and cabernet vinaigrette
Zinfandel Braised Angus Beef Short Rib
Roasted organic carrots, morels, pancetta and green garlic coulis
Chilled California Strawberry Shooter with an Icy Strawberry Granita
Lemon feather cake topped with marinated fresh strawberries
Four course prix fixe menu $85
add flight of four wines $45
